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1 onion roughly chopped
olive oil
1 red chili, deseeded & finely sliced
1/2 tsp allspice
2 garlic cloves, crushed
250 g basmati rice
700 ml lamb or chicken stock
50 g dried figs, cut in small pieces
500 g leftover cooked lamb, in chunks
75 g Feta, crumbled
2 tbsp parsley or mint or mixture
25 g pistachios, chopped
Seeds from 1 pomegranate
Yoghurt to serve

Cooking process:
1. Cook the onion in a little oil till soft and golden. Stir in the chili, allspice and garlic, sauté a minute more. Add the rice and stir to coat in the oily juices. Add the stock, seasoning and figs. Bring to a boil, then reduce to simmer. Cover and cook 2O minutes till rice is tender. Do not stir the rice while it is cooking.
2. Heat 1 tbsp oil in a frying pan and quickly sauté the lamb till hot. Seasoon, then fork through the rice along with feta, herbs and nuts. Shower with pomegranate seeds and serve with yoghurt.

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